Delicio Recipe List

This is a 9-hour initial rise ~ No stand-mixer required: The longer the initial dough ball rise, the stronger the sourdough flavor becomes (e.g., 1-hour vs a 9-12 hour rise time)... Yield: (1 loaf) Prep: 7 Mins. Total rising time: 9-12 hours Bake 35 Mins. INGREDIENTS   Proof: 1-1/2 cups lukewarm water 1 teaspoon active yeast (not rapid or instant) 1 tablespoon light agave (or honey) Sponge: 1/2 cup ripe (fed) sourdough starter Dry: 3-1/2 cups All-Purpose Flour 1-1/2 teaspoons kosher salt --2 teaspoons Mazola oil (For top and bottom of dough ball, so it doesn't stick or form crust while rising) --2 tablespoons unsalted butter, melted (For brushing top of loaf through mid-baking time, and post-baking time if you desire a more-tender and golden brown crust) METHOD Add to a small glass/plastic bowl, the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes. Meanwhile, in a medium glass/plastic bowl, add the flour, kosher salt, and sponge. Once the yeast mixture has...

There's no better way to start your day than with  a piece of this incredible sourdough coffee cake and a nice cup of hot coffee... Servings: (9) Prep: 10 Mins. Bake: 30 to 35 Mins. INGREDIENTS Cake 1 cup 'fed' sourdough starter    --[Click this link for " Sandra's Homemade Sourdough Starter "] 1/3 cup Mazola oil 1 large egg 1 cup all-purpose flour 3/4 cup granulated sugar 1/2 teaspoon kosher salt 1 teaspoon baking soda 1/2 teaspoon double-acting baking powder (or regular) 1 teaspoon ground cinnamon Topping 1 teaspoon ground cinnamon 1/2 cup dark brown sugar 1 tablespoon all-purpose flour 2 tablespoons unsalted butter, cold, cut into 1/4" cubes Glaze 1 cup confectioners' sugar, sifted 2-1/2 tablespoons 2% milk 1/2 teaspoon bourbon vanilla extract (or regular vanilla extract ) METHOD Preheat oven to 350F. Spray a 9" square baking dish; set aside. In a medium bowl, whisk the egg. Add the sourdough starter and oil, whisk to combine. In another bo...

A wonderful texture and tremendous flavor you're bound to fall in love with... Yield: 1 loaf Bake: 35 to 40 Minutes INGREDIENTS: Sponge: 1/4 cup sour dough starter (straight from frig w/o replenishing) 1 cup AP Flour 1 cup warm water Mix together all the sponge ingredients in a large glass measure, cover with plastic wrap, and let site a minimum of 12 hours before making sour dough bread. Sponge you'll prepare 12 hours prior to making sour dough bread and will leave at room temperature Replenish Starter (replenish, cover and let sit out for 12 hrs, then return to frig): 1 cup warm water 1 cup AP flour Using a wooden spoon and a glass measuring cup, mix together replenish starter ingredients and pour into jar with sour dough starter. Cover and let stand at room temperature 12 hours before refrigerating. Don't forget to replenish your starter after removing a portion for your sponge ~~~~ Sandra's Sour Dough Starter recipe Sour Dough Bread dough: 1 teaspoon instant yeast...

Keep starter on hand to use in preparing sour dough recipes found throughout  "Sandra's Alaska Recipe" site.  Starters can be thick or thin but both will work equally well,  although the amount of flour needed in an actual recipe will vary  according to consistency of the starter and  the surrounding humidity of your particular environment... Yields Approximately 2-1/2 cups Prep Time 10 minutes INGREDIENTS 2 cups all-purpose flour 1 envelope Active Dry Yeast or 2-1/4 tsps. 2 cups warm water (100� to 110� degrees) METHOD Combine flour and un-dissolved yeast in large plastic, ceramic or glass bowl (don�t use metal).  Gradually add warm water to flour mixture and beat until smooth.  (Batter may be stiff, but will relax as it ages or when brought back to room temperature after refrigeration.)  Cover with a cloth towel or cheesecloth; let stand in warm place until mixture is bubbly and sour-smelling, about 2 to 4 days. Starter may darken, but if i...